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Mini Olive Oil and Ricotta Pound Cakes with Chocolate Covered Orange Peel

Yield: 8 servings
Prep Time: 20 minutes   Cook Time: 40 – 50 minutes
Ease of Preparation: Easy
Recipe courtesy of Nadia G

Ingredients

• 1½ cups all purpose flour
• 2½ teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup and 1 tablespoon of Italian extra virgin olive oil
• 1½ cup of whole milk Ricotta cheese, room temperature
• 1/4 cup of unsalted butter, room temperature
• 1¼  cup of organic cane sugar
• 1 vanilla bean, scraped
• Zest from 1 orange
• 3 eggs
• 1 tablespoon unsalted butter, room temperature
• 1  3.2 oz orange peel flavored chocolate bar, chopped

Recipe tools
• Medium mixing bowl
• Hand mixer
• 8 cup mini loaf pan
• Wire rack
 

Directions

Making the batter: sift flour, baking powder and salt in a medium sized mixing bowl. With a hand mixer on low, whip together olive oil, ricotta, butter, sugar, vanilla seeds, and orange zest just until combined. Add dry ingredients and continue to beat for another 3 minutes until it’s light and airy. Drop eggs into mix session one at a time. Drop in chocolate bits and stir with a spatula until they are evenly spread in the batter.

Preheat oven to 350°F.

Butter an 8 cup holder mini loaf pan. Pour batter into mini loaf pans and bake for 40-50 minutes. Use a toothpick to insert into pound cakes until it pulls out clean.

Allow the cakes to cool in pans for about 10 minutes, transfer to a wire rack to cool fully.
 

Nadia G’s Bitchin’ Kitchen: www.bitchinlifestyle.tv
also Cooking Channel: www.cookingchanneltv.com/